Food Network Magazine - (03)March 2020

FROZEN AVOCADO-LIME-COCONUT PIE

ACTIVE: 30 min l TOTAL: 45 min (plus 6 hr freezing) l SERVES: 8

1.Preheat the oven to 350 ̊. Coat the bottom and sides of a

9-inch pie plate with vegetable oil. Pulse the graham crackers

and sugar in a food processor until finely ground. Add the

vegetable oil and coconut oil and pulse until the mixture looks

like wet sand. Press the mixture into the bottom and up the

sides of the prepared pie plate. Bake until set, 12 to 15 minutes.

Transfer to a rack; let cool completely.

2. Clean out the food processor. Add the avocados, cream of
   coconut, lime zest and juice and salt and puree until smooth.
   Pour the mixture into a large bowl and fold in the whipped
   topping until combined. Spoon the filling into the crust and
   smooth the top. Freeze until firm, about 6 hours. Serve with
   more whipped topping.

3 tablespoons vegetable oil, plus more for the pan

10 whole graham crackers

2 tablespoons sugar

3 tablespoons unrefined coconut oil, melted

2 ripe avocados, peeled and pitted

1 15-ounce can sweetened cream of coconut

1 tablespoon grated lime zest, plus ⅓ cup

fresh lime juice (from about 6 limes)

¼ teaspoon salt

1½ cups frozen coconut whipped topping

(from one 9-ounce container), thawed,

plus more for serving

We used

coconut whipped

topping for this

recipe: It adds extra

coconut flavor

and makes the pie

dairy-free.

44 FOOD NETWORK MAGAZINE ●MARCH 2020